| Ingredients: 1 fresh pineapple 8 Clove(s) garlic 4 Teaspoon(s) powdered chili, ancho 4 Teaspoon(s) ground cumin 4 canned pepper, chipotle 4 Teaspoon(s) salt 4 Tablespoon(s) sugar, brown 4 Tablespoon(s) oil, canola 1 Tablespoon(s) lime juice 1 pork tenderloin 6 corn tortilla 1 Cup(s) chopped onion, white 1 Cup(s) shredded cabbage, red |
Directions:
Peel a pineapple and slice into 7 disks. Arrange five of the disks on foil-lined baking sheet and brush with oil. Sprinkle with salt and pepper. For the remaining two slices, cut out the tough core, and place in a food processor. Add garlic, ancho powder, cumin, chipotle and juice, salt, brown sugar, oil. Process to a smooth paste. Divide the sauce into half. Use half to marinade the pork and half to serve with the tacos. Add lime juice to the sauce for the tacos. Pour the marinade into a baking dish. Cut silver skin from the pork tenderloin. Cut the loin in half lengthwise, then pound each half flat under plastic wrap. Sprinkle with salt and pepper. Drag each loin piece through the marinade to coat. Let sit at room temperature for 15 minutes to marinade. Broil the pineapple for 7 to 10 minutes. Look for speckling, but not charring. Let cool and then remove the core and cut into bite-sized pieces. Place the charred pineapple pieces in a bowl with one third cup cilantro and one tablespoon lime juice. Place the pork on the foil-lined pan and broil for 7 to 10 minutes. Let rest for 5 minutes then slice the pork. Toss the pork slices in 3 tblsp of the sauce from above. Toast the corn tortillas for 10 to 15 seconds. Serve the toasted tortilla with a layer of sauce, pork, onion, red cabbage. |